CN109105777A - A kind of can save for a long time takes instant ripe wine preserved crab and preparation method thereof - Google Patents
A kind of can save for a long time takes instant ripe wine preserved crab and preparation method thereof Download PDFInfo
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- CN109105777A CN109105777A CN201811154882.1A CN201811154882A CN109105777A CN 109105777 A CN109105777 A CN 109105777A CN 201811154882 A CN201811154882 A CN 201811154882A CN 109105777 A CN109105777 A CN 109105777A
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- wine
- ripe
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000015067 sauces Nutrition 0.000 claims abstract description 56
- 235000019991 rice wine Nutrition 0.000 claims abstract description 27
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 26
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
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- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 10
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- 235000013339 cereals Nutrition 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 235000019713 millet Nutrition 0.000 claims abstract description 10
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 10
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- 235000020097 white wine Nutrition 0.000 claims abstract description 10
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- 238000005259 measurement Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 4
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- 238000010438 heat treatment Methods 0.000 claims description 3
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- 238000002386 leaching Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
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- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
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- 235000013599 spices Nutrition 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 240000007232 Illicium verum Species 0.000 abstract 1
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- 241000234314 Zingiber Species 0.000 description 7
- 241000234282 Allium Species 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
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- 229910052740 iodine Inorganic materials 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
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- 210000000952 spleen Anatomy 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
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- 230000002378 acidificating effect Effects 0.000 description 1
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- 239000003908 antipruritic agent Substances 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
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- 238000006731 degradation reaction Methods 0.000 description 1
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- 239000001530 fumaric acid Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
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- 230000001151 other effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
It can be saved for a long time the invention discloses one kind and take instant ripe wine preserved crab and preparation method thereof, including ripe crab and sauce, the sauce is prepared from the following raw materials: soy sauce, white sugar, smoked plum sauce, yellow rice wine, white wine, pure water, honey, fish sauce, chicken powder, Z-bungeanum Maxim, dry dried orange peel, illiciumverum, white pepper grain, chilli, spiceleaf, old ginger, spring onion, millet starch.Ripe wine preserved crab of the invention is prepared by sauce, depth washes crab, is cooked and is cooled down, impregnates the food that eating as opening is made after the processes such as sauce and sterilization preservation, holding time is longer, and the holding time is longer, instant edible, safety and sanitation, mouthfeel is aromatic, and completely remains the original nutritional ingredient of crab, fine and tender taste, delicious flavour, band sweet tea in perfume (or spice), with strong aroma and steamed crab itself peat-reek, no fishy smell and peculiar smell.
Description
Technical field
The present invention relates to food production field, in particular to a kind of can save for a long time takes instant ripe wine preserved crab and its system
Preparation Method.
Background technique
Crab is a kind of delicious food, is suitable for nourishing, is the essential big vegetable of major feast, but crab is cool
Property, daily to eat, in daily life, people normally steam in clear soup and eat more, since crab is compared with raw meat, so usually dipping in vinegar, ginger etc.
Condiment is eaten, and the open date for crab of steaming in clear soup is limited, and general existing steam now is eaten, and not only mouthfeel is bad every other day, nutrition loss, and is easy
Bacterium is bred, wants that eating crab will now also make troubles to the crowd for eating crab in steaming every time.
Summary of the invention
In order to overcome the shortcomings in the prior art, the present invention provide it is a kind of can save for a long time take instant ripe wine preserved crab and
Preparation method, wine preserved crab mouthfeel is bad in the prior art for solution, and nutrition is easy to be lost, and the problem of bacterium easy to breed.
In order to achieve the above object of the invention, it is as follows to solve technical solution used by its technical problem:
It can be saved for a long time the invention discloses one kind and take instant ripe wine preserved crab, including ripe crab and sauce, it is described ripe
Crab with 100 for measurement unit, between every 120-130 grams of single specification, the sauce by following mass parts raw material system
At:
3000-4000 grams of soy sauce,
2000-3000 grams of white sugar,
500-1500 grams of smoked plum sauce,
500-1000 milliliters of yellow rice wine,
100-500 milliliters of white wine,
4000-8000 milliliters of pure water,
100-500 grams of honey,
500-1000 grams of fish sauce,
200-600 grams of chicken powder,
300-800 grams of Z-bungeanum Maxim,
100-500 grams of dry dried orange peel,
Octagonal 100-500 grams,
100-600 grams of white pepper grain,
500-1200 grams of chilli,
100-500 grams of spiceleaf,
500-1200 grams of old ginger,
300-800 grams of spring onion,
300-800 grams of millet starch.
Preferably, the sauce is made of the raw material of following mass parts:
3500 grams of soy sauce,
2500 grams of white sugar,
1000 grams of smoked plum sauce,
600 milliliters of yellow rice wine,
450 milliliters of white wine,
5000 milliliters of pure water,
250 grams of honey,
900 grams of fish sauce,
500 grams of chicken powder,
500 grams of Z-bungeanum Maxim,
250 grams of dry dried orange peel,
250 grams octagonal,
300 grams of white pepper grain,
1000 grams of chilli,
250 grams of spiceleaf,
1000 grams of old ginger,
500 grams of spring onion,
500 grams of millet starch.
Preferably, the soy sauce is light soy sauce.
Preferably, the yellow rice wine is old yellow rice wine.
Preferably, the white sugar is soft white sugar.
In addition the present invention discloses a kind of can save for a long time and takes instant ripe wine preserved crab preparation method, including following step
It is rapid:
Step 1: all sauce raw materials being poured into vessel heating tune and are cooled down, sauce is made；
Step 2: steamed crab spits most silt in storage pond, holding pond, and supersonic wave cleaning machine is put into after tying up, and depth is cleaned again；
Step 3: the steamed crab cleaned being put into steam box and is cooked, taking-up cools down stand-by；
Step 4: whole ripe crab being put and is immersed in sauce, specifically with 100 for measurement unit, steamed crab weight is approximately equal to
12500 grams, the steamed crab cooked is completely soaked wherein, soaking time is taken out after 36 hours, then the ripe crab of next group is put into leaching
Bubble；
Step 5: taking out ripe crab, be put into pop can iron flask, vacuumize high temperature high pressure sterilizing, save.
Further, in step 1, all sauce raw materials include the raw material of following mass parts:
3500 grams of soy sauce,
2500 grams of white sugar,
1000 grams of smoked plum sauce,
600 milliliters of yellow rice wine,
450 milliliters of white wine,
5000 milliliters of pure water,
250 grams of honey,
900 grams of fish sauce,
500 grams of chicken powder,
500 grams of Z-bungeanum Maxim,
250 grams of dry dried orange peel,
250 grams octagonal,
300 grams of white pepper grain,
1000 grams of chilli,
250 grams of spiceleaf,
1000 grams of old ginger,
500 grams of spring onion,
500 grams of millet starch.
Preferably, the soy sauce is light soy sauce.
Preferably, the yellow rice wine is old yellow rice wine.
Preferably, the white sugar is soft white sugar.
The present invention due to using the technology described above, is allowed to compared with prior art, have the following advantages that and actively imitate
Fruit:
1, ripe wine preserved crab of the invention by sauce preparation, depth washes crab, cooks and cool down, impregnate the works such as sauce and sterilization preservation
The food of eating as opening is made after sequence, the holding time is longer, and instant edible, safety and sanitation, mouthfeel is aromatic, and completely remains crab
The original nutritional ingredient of crab, fine and tender taste, delicious flavour, perfume in band sweet tea, it is special with strong aroma and steamed crab itself
Fragrance, no fishy smell and peculiar smell.
2, the sauce in the present invention can neutralize the cold speciality of steamed crab, make the ripe wine preserved crab for soaking out in comfortable, float
Perfume (or spice) overflows.And this sauce formulation can promote appetite, be rich in vitamin B vitamin C and amino acid, keep fit and healthy, reinvigoration.
Sauce itself has certain softening blood vessel, strengthening spleen and nourishing stomach effect.
Detailed description of the invention
In order to illustrate the technical solution of the embodiments of the present invention more clearly, required use in being described below to embodiment
Attached drawing be briefly described.It is clear that drawings in the following description are only some embodiments of the invention, for ability
For field technique personnel, without creative efforts, it is also possible to obtain other drawings based on these drawings.It is attached
In figure:
Fig. 1 is that one kind of the present invention can save the simple process schematic diagram for taking instant ripe wine preserved crab preparation method for a long time.
Specific embodiment
Below with reference to attached drawing of the invention, the technical scheme in the embodiment of the invention is clearly and completely described
And discussion, it is clear that as described herein is only a part of example of the invention, is not whole examples, based on the present invention
In embodiment, those of ordinary skill in the art's every other implementation obtained without making creative work
Example, belongs to protection scope of the present invention.
Embodiment one
It can be saved for a long time the invention discloses one kind and take instant ripe wine preserved crab, including ripe crab and sauce, it is described ripe
Crab with 100 for measurement unit, between every 120-130 grams of single specification, the sauce by following mass parts raw material system
At:
3000-4000 grams of soy sauce,
2000-3000 grams of white sugar,
500-1500 grams of smoked plum sauce,
500-1000 milliliters of yellow rice wine,
100-500 milliliters of white wine,
4000-8000 milliliters of pure water,
100-500 grams of honey,
500-1000 grams of fish sauce,
200-600 grams of chicken powder,
300-800 grams of Z-bungeanum Maxim,
100-500 grams of dry dried orange peel,
Octagonal 100-500 grams,
100-600 grams of white pepper grain,
500-1200 grams of chilli,
100-500 grams of spiceleaf,
500-1200 grams of old ginger,
300-800 grams of spring onion,
300-800 grams of millet starch.
Preferably, the sauce is made of the raw material of following mass parts:
3500 grams of soy sauce,
2500 grams of white sugar,
1000 grams of smoked plum sauce,
600 milliliters of yellow rice wine,
450 milliliters of white wine,
5000 milliliters of pure water,
250 grams of honey,
900 grams of fish sauce,
500 grams of chicken powder,
500 grams of Z-bungeanum Maxim,
250 grams of dry dried orange peel,
250 grams octagonal,
300 grams of white pepper grain,
1000 grams of chilli,
250 grams of spiceleaf,
1000 grams of old ginger,
500 grams of spring onion,
500 grams of millet starch.
Preferably, the soy sauce is light soy sauce.In the present embodiment, dark soy sauce, the preferably extremely fresh soy sauce of U.S.A also can be selected.
Preferably, the yellow rice wine is old yellow rice wine.
Preferably, the white sugar is soft white sugar.
Embodiment two
As shown in Figure 1, in addition the present invention discloses a kind of can save for a long time takes instant ripe wine preserved crab preparation method, wrap
Include following steps:
Step 1: all sauce raw materials being poured into vessel heating tune and are cooled down, sauce is made；
Step 2: steamed crab spits most silt in storage pond, holding pond, and supersonic wave cleaning machine is put into after tying up, and depth is cleaned again；
Step 3: the steamed crab cleaned being put into steam box and is cooked, taking-up cools down stand-by；
Step 4: whole ripe crab being put and is immersed in sauce, specifically with 100 for measurement unit, steamed crab weight is approximately equal to
12500 grams, the steamed crab cooked is completely soaked wherein, soaking time is taken out after 36 hours, then the ripe crab of next group is put into leaching
Bubble, sauce are used multiple times, and reduce cost, and easy to operate；
Step 5: taking out ripe crab, be put into pop can iron flask, vacuumize high temperature high pressure sterilizing, save.Holding time is long, beats
Opening packaging, it can be served.
Further, in step 1, all sauce raw materials include the raw material of following mass parts:
3500 grams of soy sauce,
2500 grams of white sugar,
1000 grams of smoked plum sauce,
600 milliliters of yellow rice wine,
450 milliliters of white wine,
5000 milliliters of pure water,
250 grams of honey,
900 grams of fish sauce,
500 grams of chicken powder,
500 grams of Z-bungeanum Maxim,
250 grams of dry dried orange peel,
250 grams octagonal,
300 grams of white pepper grain,
1000 grams of chilli,
250 grams of spiceleaf,
1000 grams of old ginger,
500 grams of spring onion,
500 grams of millet starch.
Preferably, the soy sauce is light soy sauce.In the present embodiment, dark soy sauce, the preferably extremely fresh soy sauce of U.S.A also can be selected.
Preferably, the yellow rice wine is old yellow rice wine.
Preferably, the white sugar is soft white sugar.
In above-described embodiment, fish sauce is used in sauce raw material, has the function of proposing fresh, seasoning, taste at, it is extremely delicious, seek
It supports and enriches, containing all necessary amino acid and taurine, also containing several mineral materials and vitamins such as calcium, iodine.Contain in fish sauce
There is 18 kinds or more of amino acid, including amino acid necessary to 8 kinds of human bodies.In addition, in fish sauce such as rich in a variety of organic acids
Microelement necessary to pyruvic acid, fumaric acid, succinic acid etc. and human metabolism, such as Cu, Zn, Cr, I, Se.
Tempting with faint scent using smoked plum sauce, mouthfeel sweet and sour is micro- peppery.There is anti-aging, beneficial liver and nourishing stomach, life
Saliva quenches the thirst, neutralizes acidic metabolite and other effects.
Using Z-bungeanum Maxim, it is that it removes the stink smell of various meats；Promote salivary secretion, increases appetite；Expand blood vessel
, to play the role of reducing blood pressure；There are fragrant stomach invigorating, warming spleen and stomach for dispelling cold, damp dispelling and pain relieving, desinsection removing toxic substances, the antipruritic function for solving raw meat
Effect.
Using spiceleaf, with stronger health maintenance effect, can middle benefit gas promoting the circulation of qi, analgesic cold dispelling, remove cold stomach invigorating.
Using old yellow rice wine, wherein protein rich in and amino acid, the protein in yellow rice wine passes through microorganism
Enzyme degradation, be easily absorbed by the body utilization.And 8 kinds of amino acid needed by human can also be found in yellow rice wine.Yellow rice wine mainly with
Rice and wheat are raw material, and other than containing B family vitamin abundant, the content of vitamin E in wheat is up to 554mg/kg, so that
There is multivitamin in yellow rice wine.
Using dry dried orange peel, most significant drug effect is preventing phlegm from forming and stopping coughing, dredges cardiovascular and cerebrovascular, blood pressure lowering etc. is integration of drinking and medicinal herbs
One of valable starting materials.
It is not only delicious aromatic using the ripe wine preserved crab of formula modulation of the invention, but also be ideal health care product, the old and the young are all
Preferably.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
In the technical scope disclosed by the present invention, any changes or substitutions that can be easily thought of by anyone skilled in the art,
It should be covered by the protection scope of the present invention.Therefore, protection scope of the present invention should be with scope of protection of the claims
Subject to.
Claims (10)
1. one kind can save for a long time takes instant ripe wine preserved crab, which is characterized in that including ripe crab and sauce, the ripe crab
With 100 for measurement unit, between every 120-130 grams of single specification, the sauce is made of the raw material of following mass parts:
3000-4000 grams of soy sauce,
2000-3000 grams of white sugar,
500-1500 grams of smoked plum sauce,
500-1000 milliliters of yellow rice wine,
100-500 milliliters of white wine,
4000-8000 milliliters of pure water,
100-500 grams of honey,
500-1000 grams of fish sauce,
200-600 grams of chicken powder,
300-800 grams of Z-bungeanum Maxim,
100-500 grams of dry dried orange peel,
Octagonal 100-500 grams,
100-600 grams of white pepper grain,
500-1200 grams of chilli,
100-500 grams of spiceleaf,
500-1200 grams of old ginger,
300-800 grams of spring onion,
300-800 grams of millet starch.
2. one kind according to claim 1 can save for a long time takes instant ripe wine preserved crab, which is characterized in that the sauce
It is made of the raw material of following mass parts:
3500 grams of soy sauce,
2500 grams of white sugar,
1000 grams of smoked plum sauce,
600 milliliters of yellow rice wine,
450 milliliters of white wine,
5000 milliliters of pure water,
250 grams of honey,
900 grams of fish sauce,
500 grams of chicken powder,
500 grams of Z-bungeanum Maxim,
250 grams of dry dried orange peel,
250 grams octagonal,
300 grams of white pepper grain,
1000 grams of chilli,
250 grams of spiceleaf,
1000 grams of old ginger,
500 grams of spring onion,
500 grams of millet starch.
3. one kind according to claim 1 or 2 can save for a long time takes instant ripe wine preserved crab, which is characterized in that described
Soy sauce is light soy sauce.
4. one kind according to claim 1 or 2 can save for a long time takes instant ripe wine preserved crab, which is characterized in that described
Yellow rice wine is old yellow rice wine.
5. one kind according to claim 1 or 2 can save for a long time takes instant ripe wine preserved crab, which is characterized in that described
White sugar is soft white sugar.
6. one kind can save for a long time takes instant ripe wine preserved crab preparation method, which comprises the following steps:
Step 1: all sauce raw materials being poured into vessel heating tune and are cooled down, sauce is made；
Step 2: steamed crab spits most silt in storage pond, holding pond, and supersonic wave cleaning machine is put into after tying up, and depth is cleaned again；
Step 3: the steamed crab cleaned being put into steam box and is cooked, taking-up cools down stand-by；
Step 4: whole ripe crab being put and is immersed in sauce, specifically with 100 for measurement unit, steamed crab weight is approximately equal to
12500 grams, the steamed crab cooked is completely soaked wherein, soaking time is taken out after 36 hours, then the ripe crab of next group is put into leaching
Bubble；
Step 5: taking out ripe crab, be put into pop can iron flask, vacuumize high temperature high pressure sterilizing, save.
7. one kind according to claim 6 can save for a long time takes instant ripe wine preserved crab preparation method, which is characterized in that
In step 1, all sauce raw materials include the raw material of following mass parts:
3500 grams of soy sauce,
2500 grams of white sugar,
1000 grams of smoked plum sauce,
600 milliliters of yellow rice wine,
450 milliliters of white wine,
5000 milliliters of pure water,
250 grams of honey,
900 grams of fish sauce,
500 grams of chicken powder,
500 grams of Z-bungeanum Maxim,
250 grams of dry dried orange peel,
250 grams octagonal,
300 grams of white pepper grain,
1000 grams of chilli,
250 grams of spiceleaf,
1000 grams of old ginger,
500 grams of spring onion,
500 grams of millet starch.
8. one kind according to claim 7 can save for a long time takes instant ripe wine preserved crab preparation method, which is characterized in that
The soy sauce is light soy sauce.
9. one kind according to claim 7 can save for a long time takes instant ripe wine preserved crab preparation method, which is characterized in that
The yellow rice wine is old yellow rice wine.
10. one kind according to claim 7 can save for a long time takes instant ripe wine preserved crab preparation method, feature exists
In the white sugar is soft white sugar.
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| CN201811154882.1A CN109105777A (en) | 2018-09-20 | 2018-09-20 | A kind of can save for a long time takes instant ripe wine preserved crab and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805305A (en) * | 2019-03-14 | 2019-05-28 | 上海财治食品有限公司 | A kind of processing method of ripe wine preserved crab |
| CN111543603A (en) * | 2020-06-10 | 2020-08-18 | 朱佶熠 | Production method of Taihu lake drunk crabs |
| CN115053947A (en) * | 2022-06-27 | 2022-09-16 | 江南大学 | Raw pickled liquor-saturated crab product and processing method thereof |
| CN116508957A (en) * | 2023-04-17 | 2023-08-01 | 江南大学 | Preparation method of instant high-quality frozen drunk seasoned crayfish |
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| CN101422264A (en) * | 2007-10-30 | 2009-05-06 | 曹晶博 | Production method of fruit-vegetable and beer soused mitten crab |
| CN101596004A (en) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | The manufacture craft of wine preserved crab |
| CN108077800A (en) * | 2017-12-15 | 2018-05-29 | 苏州市阳澄湖蟹王水产有限公司 | A kind of sweet osmanthus wine preserved crab and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101422264A (en) * | 2007-10-30 | 2009-05-06 | 曹晶博 | Production method of fruit-vegetable and beer soused mitten crab |
| CN101596004A (en) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | The manufacture craft of wine preserved crab |
| CN108077800A (en) * | 2017-12-15 | 2018-05-29 | 苏州市阳澄湖蟹王水产有限公司 | A kind of sweet osmanthus wine preserved crab and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805305A (en) * | 2019-03-14 | 2019-05-28 | 上海财治食品有限公司 | A kind of processing method of ripe wine preserved crab |
| CN111543603A (en) * | 2020-06-10 | 2020-08-18 | 朱佶熠 | Production method of Taihu lake drunk crabs |
| CN115053947A (en) * | 2022-06-27 | 2022-09-16 | 江南大学 | Raw pickled liquor-saturated crab product and processing method thereof |
| CN116508957A (en) * | 2023-04-17 | 2023-08-01 | 江南大学 | Preparation method of instant high-quality frozen drunk seasoned crayfish |
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